- Dressing rooms dirty, not provided, improperly located
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02/08/2016 | Inspection | |
No violation noted during this evaluation. | 08/11/2015 | Inspection | |
No violation noted during this evaluation. | 03/10/2015 | Inspection | |
No violation noted during this evaluation. | 10/27/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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03/18/2014 | Inspection | |
No violation noted during this evaluation. | 10/21/2013 | Inspection | |
No violation noted during this evaluation. | 04/17/2013 | Inspection | |
No violation noted during this evaluation. | 12/06/2012 | Inspection | |
No violation noted during this evaluation. | 04/09/2012 | Inspection | |
No violation noted during this evaluation. | 12/01/2011 | Inspection | |
No violation noted during this evaluation. | 05/09/2011 | Inspection | |
No violation noted during this evaluation. | 10/27/2010 | Inspection | |
No violation noted during this evaluation. | 05/06/2010 | Inspection | |
No violation noted during this evaluation. | 11/13/2009 | Inspection | |
No violation noted during this evaluation. | 05/04/2009 | Re-Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/27/2009 | Inspection | 6A/6B Meatballs in steamtable between 109F and 126F. Staff states meatballs heated in microwave passed 140F, 30 minutes prior to my arrival. Meatballs reheated in microwave (171F) and placed in steamtable. Thermostat rasied in steamtable to hold meatballs >=140F |
No violation noted during this evaluation. | 11/14/2008 | Inspection | |
No violation noted during this evaluation. | 10/07/2008 | Inspection | |
No violation noted during this evaluation. | 04/03/2008 | Inspection | |
No violation noted during this evaluation. | 10/01/2007 | Inspection | |
No violation noted during this evaluation. | 04/06/2007 | Re-Inspection | |
- Pesticide application not supervised by a certified applicator
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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04/02/2007 | Inspection | Hot holding meatballs observed to be at 130-133F. Manager states Meatballs heated in microwave to 170F and placed in hot holding 165F and hot held at 140F+ |
No violation noted during this evaluation. | 08/18/2006 | Inspection | |
No violation noted during this evaluation. | 03/20/2006 | Inspection | |
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